Print Recipe

Lemon & Blueberry Poppy Seed Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Servings: 24
Author: Nikki - Soulfully Made

Ingredients

For the Muffins

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 ½ sticks butter softened
  • 1 cup white sugar
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 16 ounces sour cream
  • 2/3 cup milk
  • 1 ½ cups fresh blueberries

For the Glaze

  • 2 cups powdered sugar
  • 4 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 375 degrees. Grease muffin tin or use baking cups.
  • In a bowl, whisk, flour, baking powder, soda, salt, and poppy seeds.
  • Cream together butter and sugar until fluffy about 2 minutes. Add in zest and mix.
  • Add in Eggs one at a time.
  • Slowly add in flour mixture alternating with milk and sour cream until combined. Do not over mix or batter will be tough.
  • Fold in blueberries gently.
  • Spoon batter into muffin tins.
  • Bake for 20 to 25 minutes until golden and tooth pick comes out clean.
  • While muffins are cooling, prepare glaze. Mix powdered sugar and fresh lemon juice. Drizzle or spoon over muffins, let set and serve.